Step 1

FOR THE BRINE: Dissolve ¼ cup salt and ¼ cup sugar in 1 quart cold water in large bowl. Add chicken and refrigerate for at least 30 minutes or up to 1 hour.

Step 2

FOR THE BATTER: Meanwhile, whisk 1¾ cups cold water, flour, cornstarch, pepper, baking powder, paprika, salt, and cayenne in large bowl until smooth. Refrigerate batter while chicken brines.

Step 3

Set wire rack in rimmed baking sheet. Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from brine and pat dry with paper towels. Rewhisk batter. Transfer half of chicken to batter. Working with 1 piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 12 to 15 minutes. Transfer chicken to prepared rack to drain. Return oil to 350 degrees and repeat with remaining chicken. Serve.